Acetic Acid Bacteria

Author : Kazunobu Matsushita,Hirohide Toyama,Naoto Tonouchi,Akiko Okamoto-Kainuma
Publisher : Springer
Page : 350 pages
File Size : 42,5 Mb
Release : 2016-06-14
Category : Science
ISBN : 9784431559337

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Acetic Acid Bacteria by Kazunobu Matsushita,Hirohide Toyama,Naoto Tonouchi,Akiko Okamoto-Kainuma Pdf

This book provides all facets of acetic acid bacteria (AAB) and offers the future targets and directions of AAB research. It summarizes the distinctive physiological properties of AAB and the recent progress on AAB study, especially in the following five areas: 1) Molecular phylogeny and genome study of AAB; 2) Ecological features of AAB: interaction with plants, natural fermentation systems, and insects; 3) Physiological features and living strategies of AAB, including rapid oxidation ability, acid resistance, biofilm formation, and genetic instability; 4) Molecular mechanisms of several oxidative fermentations such as acetate fermentation, sorbose fermentation, and ketogluconate fermentation; 5) Recent biotechnological aspects of AAB: biocatalysts, biosensors, biocellulose, and other useful polysaccharides. AAB research has a long history since the discovery of AAB by Louis Pasteur and the identification of AAB by Martinus Beijerinck in the nineteenth century. In the twentieth century, basic research on the taxonomic study of AAB and on biochemical study for the unique oxidative reactions of AAB had progressed as well as the industrial application of AAB not only in vinegar fermentation but also in the bioconversion process for useful chemical or pharmaceutical products. Entering the twenty-first century, AAB research has expanded more, and further progress is expected to be seen in all fields of AAB: classification and ecology, physiology and biochemistry, genetics, and biotechnology of vinegar fermentation and other oxidative fermentations. Far-reaching development in the last decade makes these bacteria more valuable for various industrial uses. Readers can obtain useful and comprehensive information which is exciting in aspects of basic science and provides hints for the better application of these bacteria to various kinds of practical production scenarios as well.

Author : Ilkin Yucel Sengun
Publisher : CRC Press
Page : 359 pages
File Size : 48,6 Mb
Release : 2017-06-28
Category : Science
ISBN : 9781498763707

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Acetic Acid Bacteria by Ilkin Yucel Sengun Pdf

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.

Author : Helmut König,Gottfried Unden,Jürgen Fröhlich
Publisher : Springer
Page : 710 pages
File Size : 44,6 Mb
Release : 2017-11-01
Category : Technology & Engineering
ISBN : 9783319600215

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Biology of Microorganisms on Grapes, in Must and in Wine by Helmut König,Gottfried Unden,Jürgen Fröhlich Pdf

The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

Author : Isidoro García-García,Maria Gullo,Fusheng Chen,Teresa Garcia-Martinez
Publisher : Frontiers Media SA
Page : 203 pages
File Size : 47,8 Mb
Release : 2023-03-06
Category : Science
ISBN : 9782832516652

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Acetic Acid Bacteria by Isidoro García-García,Maria Gullo,Fusheng Chen,Teresa Garcia-Martinez Pdf

Author : Laura Solieri,Paolo Giudici
Publisher : Springer Science & Business Media
Page : 305 pages
File Size : 54,9 Mb
Release : 2009-08-29
Category : Science
ISBN : 9788847008663

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Vinegars of the World by Laura Solieri,Paolo Giudici Pdf

Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.

Author : B.J. Wood
Publisher : Springer Science & Business Media
Page : 889 pages
File Size : 45,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461303091

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Microbiology of Fermented Foods by B.J. Wood Pdf

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.

Author : Toshinobu Asai
Publisher : Unknown
Page : 362 pages
File Size : 48,7 Mb
Release : 1968
Category : Science
ISBN : UOM:39015006856283

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Acetic Acid Bacteria by Toshinobu Asai Pdf

Author : Didier Montet,Ramesh C. Ray
Publisher : CRC Press
Page : 413 pages
File Size : 46,7 Mb
Release : 2016-04-19
Category : Science
ISBN : 9781498740814

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Fermented Foods, Part I by Didier Montet,Ramesh C. Ray Pdf

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

Author : Alfonso V. Carrascosa Santiago,Rosario Munoz,Ramon Gonzalez Garcia
Publisher : Academic Press
Page : 372 pages
File Size : 47,6 Mb
Release : 2011-05-23
Category : Technology & Engineering
ISBN : 0080962580

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Molecular Wine Microbiology by Alfonso V. Carrascosa Santiago,Rosario Munoz,Ramon Gonzalez Garcia Pdf

Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view. Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine Presents the most current methods of studying the microbiology of wine Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety

Author : Edward F. DeLong,Stephen Lory,Erko Stackebrandt,Fabiano Thompson
Publisher : Springer
Page : 0 pages
File Size : 49,6 Mb
Release : 2014-10-30
Category : Science
ISBN : 3642301967

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The Prokaryotes by Edward F. DeLong,Stephen Lory,Erko Stackebrandt,Fabiano Thompson Pdf

The Prokaryotes is a comprehensive, multi-authored, peer reviewed reference work on Bacteria and Archaea. This fourth edition of The Prokaryotes is organized to cover all taxonomic diversity, using the family level to delineate chapters. Different from other resources, this new Springer product includes not only taxonomy, but also prokaryotic biology and technology of taxa in a broad context. Technological aspects highlight the usefulness of prokaryotes in processes and products, including biocontrol agents and as genetics tools. The content of the expanded fourth edition is divided into two parts: Part 1 contains review chapters dealing with the most important general concepts in molecular, applied and general prokaryote biology; Part 2 describes the known properties of specific taxonomic groups. Two completely new sections have been added to Part 1: bacterial communities and human bacteriology. The bacterial communities section reflects the growing realization that studies on pure cultures of bacteria have led to an incomplete picture of the microbial world for two fundamental reasons: the vast majority of bacteria in soil, water and associated with biological tissues are currently not culturable, and that an understanding of microbial ecology requires knowledge on how different bacterial species interact with each other in their natural environment. The new section on human microbiology deals with bacteria associated with healthy humans and bacterial pathogenesis. Each of the major human diseases caused by bacteria is reviewed, from identifying the pathogens by classical clinical and non-culturing techniques to the biochemical mechanisms of the disease process. The 4th edition of The Prokaryotes is the most complete resource on the biology of prokaryotes.

Author : National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Publisher : National Academies Press
Page : 208 pages
File Size : 46,7 Mb
Release : 1992-02-01
Category : Medical
ISBN : 9780309046855

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Applications of Biotechnology in Traditional Fermented Foods by National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods Pdf

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Author : Juan Moreno,Rafael Peinado
Publisher : Academic Press
Page : 442 pages
File Size : 40,8 Mb
Release : 2012-05-30
Category : Technology & Engineering
ISBN : 9780123884398

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Enological Chemistry by Juan Moreno,Rafael Peinado Pdf

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process. Organized according to the winemaking process, guiding reader clearly to application of knowledge Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them Provides both theoretical knowledge and practical application providing a strong starting point for further research and development

Author : Natalie Eynard,Justin Teissie
Publisher : Springer Science & Business Media
Page : 296 pages
File Size : 44,9 Mb
Release : 2013-06-29
Category : Science
ISBN : 9783662043059

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Electrotransformation of Bacteria by Natalie Eynard,Justin Teissie Pdf

In this manual, protocols for the transformation of about 40 strains of bacteria are described, with the emphasis placed on the individual critical procedural steps, since the practical details mainly depend on the bacterial strain under investigation. This presentation together with the theoretical introductionary chapters, allows users to modify and adapt each protocol to their own experiments. Bacterial strains with relevance in the food industry, biotechnology, medical and veterinary fields, agroindustry and environmental sciences are covered.

Author : Angelo Basile
Publisher : Unknown
Page : 0 pages
File Size : 55,6 Mb
Release : 2014
Category : Acetic acid
ISBN : 162948217X

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Acetic Acids by Angelo Basile Pdf

This book provides some important aspects of acetic acid, especially those concerning its recent use and applications, including the fermentation process of ethanol with acetic acid bacteria, its use in meat preservation, medicinal effects of acetic acid, as well as health and safety considerations. Other aspects include the properties of auxins, an important category of acetic acids influencing a number of physiological and developmental processes in plants, the characterisation of the synthesis, structural and vibrational properties of three quinoline acetic acid derivatives with potential biological activities and the use of acetic acid in food preparation/production and the co-production of vinegar and electricity through fermentation.

Author : W.N. Konings,O.P. Kuipers,J.H.J. Huis in 't Veld
Publisher : Springer Science & Business Media
Page : 399 pages
File Size : 54,6 Mb
Release : 2013-03-09
Category : Medical
ISBN : 9789401720274

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Lactic Acid Bacteria: Genetics, Metabolism and Applications by W.N. Konings,O.P. Kuipers,J.H.J. Huis in 't Veld Pdf

In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. During the last 15 years, this research has been stimulated by major internationally coordinated funding efforts that have resulted in a variety of important scientific breakthroughs and have led to new applications. Written by international experts in the field, this issue of Antonie van Leeuwenhoek documents these developments with respect to genetics, metabolism and the application of lactic acid bacteria for industrial and potential medical applications. In this book the first complete genome of a lactic acid bacterium is presented. The book will serve as a reference source and also as an indispensable source of information for further development and exploration of the field.